Marsannay, “Grand Vignes”, Dom. Saint-Martin

This domaine is the successor to the old estate of Clair Dau, and has 15 hectares of vineyards ranging in age from 15 to over 60 years. Yields are kept low and the fruit is harvested at maximum ripeness. The wines go through a cold maceration for 5-6 days and fermentation lasts 15 days. The grands crus and Fixin Hervelets are aged in new barrels. The aging programs for the Marsannays and Santenays are determined individually. The wines are racked once by hand before bottling and are not fined or filtered. Great care is taken to maintain the purity and freshness of the fruit. The wines across the board are truly lovely with fragrant aromas, sweet fruit, fine textures and long, complex finishes.

Sancerre, “Les Bouffants”, Domaine Roger et Christophe Moreux

Moreux’s “Les Bouffants” comes from a parcel of limestone soil covered with rocks, or “caillottes.” Moreux wines traditionally exhibit an abundance of flavors and complexities: intense aromas of wild flowers, fresh figs and melon, a firm structure rich in glycerin, and a long, refreshing finish. These wines are exceedingly pleasurable whether served as an aperitif, with oysters and shellfish, a goat cheese salad or with fish in a delicate sauce. Unlike the vast majority of simple Sancerres, Moreux’s wines age extremely well for many years. 100% Sauvignon Blanc.

Riesling, “Bollenberg”, Chateau d’Orschwihr

Bollenberg is the main vineyard of the southern Alsace town of Orschwihr. This 2011 bottling is a bone-dry Riesling with the nose of slate and earthy petro. Tangy acidity frames out the citrus fruits. The ultimate food wine. 100% Riesling. This wine can take you through your entire meal but it particularly complements our Foie de Veau, Sauted calf’s liver, smoked bacon, fried onions, crème fraîche mashed potatoes, port sauce.